Name: Racks of Pork with Pine Nuts and Cointreau
Prep time: 10 minutes
Cook time: 25-30 minutes
Total time: 10 minutes + 25-30 minutes
Yield: 4
Ingredients: 1 of 2 lb. 1 of 1 kg Quebec rack of pork, fat trimmed; 2 tbsp. 30 ml butter; 2 tbsp. 30 ml chopped candied orange zest; 2 tbsp. 30 ml old-fashion mustard; 2 cups 500 ml water (add more if needed); 3/4 cup 200 ml Cointreau (or Grand Marnier); 4 tsp. 20 ml cornstarch, diluted in 2 tbsp. (30 mL) water; 1/4 cup 60 ml toasted pine nuts; 2 tbsp. 30ml fresh thyme leaves; Salt and freshly ground pepper, to taste

Racks of Pork with Pine Nuts and Cointreau

25-30 minutes Cook time 10 minutes Prep time 4 servings

Preparation

In The Oven

Place oven rack in middle position and preheat oven to 200 °C (400 °F).
In a bowl, mix butter, zest, mustard, salt and pepper.
Coat rack of pork with mixture. Place rack in a roasting pan and add 125 mL (½ cup) water.
Cook for 50 minutes, according to desired doneness. After cooking, add remaining water to pan.
For medium rare, remove from oven when a thermometer inserted in the meat reads 61 °C (142 °F). Keep thermometer inserted in meat and cover with foil. Let stand until the thermometer reads 63 °C (145 °F), about 15 minutes.
Add approximately ¾ cup (200 mL) of water to roasting pan. Add Cointreau and bring to a boil over medium-low heat, scraping the bottom with a wooden spoon to recover meat juices. Stir in diluted cornstarch and allow to thicken over a low heat.
Remove from heat, add pine nuts and thyme. Season with salt and pepper.
Slice rack into ribs and serve with sauce.

Racks of Pork with Pine Nuts and Cointreau

You may also like

Bloody caesar with quick spicy pork skewers

Classic dumplings

Meatball and pickled vegetable poke bowl

St. Louis-style ribs with cheddar and jalapeño Grits

St-Louis-style rib and grilled vegetable salad bowls

Maple pork tenderloins with squash puree & garlic vegetables

Ground pork protein bowl with peanut sauce

Maple glazed pork ribs

Steak spiced pork loin